Peppermint Chocolate "Nice Cream"
There's no dairy in this "nice cream"! Bananas provide its delectable creaminess and sweetness. Next time you have overripe bananas on the counter, don’t throw them out—peel and cut them into “coins,” lay the coins out on a baking sheet and freeze until frozen solid, then store them in a freezer-safe container.
As you’re puréeing the nice cream, it starts out looking crumbly—and you might not think it’s going to work. Just be patient. It’ll all of a sudden become velvety smooth. Cacoa nibs add a nice chocolatey crunch to this vegan treat with no added sugar.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
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- Prep time
- 10 min
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- Servings
- 3 Servings
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- Serving size
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1/2 cup
Ingredients
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fully ripened bananas (sliced into coins and frozen)
- 2 med
- 2 med
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unsweetened cocoa powder
- 3 tbsp
- 3 tbsp
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vanilla extract
- 1/2 tsp
- 1/2 tsp
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peppermint extract
- 1/4 tsp
- 1/4 tsp
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cacao nibs
- 1 tbsp
- 1 tbsp
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Directions
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Add the frozen banana coins, cocoa powder, and extracts to a food processor. Cover and pulse 10 times to chop the bananas.
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Process the banana mixture on high speed until creamy, about 2½ minutes. Every 30 seconds, stop and scrape down the inside of the food processor.
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Add the cacao nibs and pulse 3 times to combine.
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Enjoy immediately, soft-serve style. Or freeze until solid; at serving time, set it out for 15 minutes, scoop, and serve.